How To make Make Ahead Monkey Bread
1/2 cup sugar
1 tablespoon cinnamon
24 frozen dough balls (one loaf's worth of
divided)
:
dough sauce 1 stick butter -- melted
1 tablespoon cinnamon
1/2 cup sugar
About 8 hours before serving, or night before, combine first two ingredients in a bowl. Remove 24 frozen dough balls from freezer and wet them slightly before adding to sugar/cinnamon mixture. Stir to coat and dump into a Bundt pan sprayed w/cooking spray. Melt butter and add remaining sauce ingredients in a small bowl and pour over dough. Cover with a towel and let rise 8 hours or overnight.
Bake 350 for about 30 minutes. Place large plate on top and invert bread onto plate. Let cool only long enough that you don't get burned - this is best when hot.
Note: I've always gotten my frozen dough balls by defrosting one store-bought frozen bread dough loaf just until I can cut through it w/a knife (about 1 1/2 hours), then divide into 24 equal pieces. I then flash freeze and store in Ziploc until I need them (don't know if it's bad to defrost dough and freeze w/out cooking like it is w/meat but we haven't had a problem). Soon, I plan on trying the recipe posted here recently that makes 2 loaves +16 balls and just saving up the balls until I'm ready to make the bread. You can play around a lot w/amount of butter, cinnamon and sugar, the one I posted above is already cut down, if you want it really gooey and buttery then use one and a half sticks of butter.
:
Julie in MA
------------------------------
How To make Make Ahead Monkey Bread's Videos
Make ahead breakfast for the holidays! | GOOEY Monkey Bread from The Recipe Rebel
This classic Monkey Bread recipe is made with yeast dough (the best way!), coated in cinnamon and sugar and baked to golden caramel perfection. Make ahead and freezer friendly! (INGREDIENTS BELOW)
INGREDIENTS:
Monkey Bread Dough
1 cup milk
1/4 cup granulated sugar 50 grams
3 teaspoons quick or instant yeast
1/2 cup softened butter
2 eggs room temperature
3/4 teaspoon salt
4-5 cups all purpose flour 500-625 grams
Caramel sauce
1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup heavy cream
Cinnamon Sugar Coating
1/2 cup melted butter
1 cup granulated sugar
2 tablespoons ground cinnamon
Glaze
1/2 cup powdered icing sugar
1-2 tablespoons milk
PRINTABLE RECIPE & NUTRITION INFO:
How to Make Monkey Bread
An easy homemade Monkey Bread recipe with no rising or yeast required.
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓
You're going to love this classic favorite remade entirely from scratch!
Full Printable Recipe:
Bundt Pan (Affiliate Link):
Tube Pan (Affiliate Link):
Digital Scale (Affiliate Link):
Ingredients
4 cups all-purpose flour (500g)
¼ cup granulated sugar (50g)
2 Tablespoon cornstarch
4 teaspoons baking powder
1 1/2 teaspoons salt
12 Tablespoons unsalted butter, cold
1 1/4 cup whole milk (295ml)
For Rolling
1/2 cup granulated sugar (100g)
2 1/2 teaspoons ground cinnamon
Glaze
18 Tablespoons salted butter
1 cup + 2 Tablespoons light brown sugar, firmly packed (225g)
Instructions
00:00 Introduction
00:33 Preheat oven to 350F and lightly grease the inside of a bundt pan or tube pan with butter. Set aside.
00:38 In a large bowl, whisk together flour, sugar, cornstarch, baking powder, and salt.
01:09 Use a grater to shred butter over flour mixture and then stir butter pieces into the flour mixture.
02:20 Add milk and stir until you have a cohesive dough. Usually I will have to use my hands to work the dough together.
03:09 Transfer dough to a clean, lightly floured surface. Form into a ball and then flatten dough to ½” thick.
03:41 Using a sharp knife and pressing straight down into the dough (don’t “saw” the dough), cut dough into pieces smaller than 1”.
04:14 Prepare cinnamon/sugar mixture by whisking together ½ cup granulated sugar and 2 ½ teaspoons ground cinnamon. Roll each piece of dough through cinnamon/sugar then layer into prepared bundt pan.
04:45 Sprinkle remaining cinnamon/sugar over dough. Set aside and prepare glaze.
GLAZE
05:00 In a small saucepan, combine butter and brown sugar over medium heat and cook until butter is melted. Bring to a boil then remove from heat.
05:45 Drizzle butter/sugar glaze evenly over dough.
05:52 Transfer bundt pan to 350F (175C) oven and cook 30 minutes or until dough pieces are cooked through.
06:02 Allow to cool for 10 minutes then carefully invert onto serving platter. Enjoy warm.
Facebook:
Instagram:
Pinterest:
Email List:
DISCLAIMER: This video description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows us to continue to make videos like this. Thank you for the support!
PULL APART MONKEY BREAD | SIMPLE RECIPE
#monkeybread #dessert #grandsbiscuits
What a delicious and simple recipe. Don't forget to LIKE, COMMENT, SHARE, AND SUBSCRIBE. :)
For recipes go to
Follow me on Social Media
Instagram @
Facebook @
Twitter @
YouTube @
For Business Inquiries please contact me at catherinesplatesed@gmail.com
Write to me at:
Catherine’s Plate
22720 Morton Ranch Road, Suite 160, Box 340
Katy, Texas 77449
Cinnamon Roll Monkey Bread | Bigger Bolder Baking
My Cinnamon Roll Monkey Bread recipe is one of a kind! Get the ooey-gooey pull-apart goodness drizzled with cream cheese glaze right here for your next breakfast or brunch. WRITTEN RECIPE:
**SUBSCRIBE to The Bold Baking Academy and level up your baking skills — or give a subscription as a gift for the baker in your life! Courses now in session:
**WATCH how to make Cinnabon Cinnamon Rolls right at home:
**WATCH my other Bread & Dough recipes!
WHAT YOU GET IN THIS RECIPE: A completely indulgent breakfast recipe treat of super-soft, stretchy yeasted monkey bread dough, perfect for making ahead.
** If you’re not ready for a yeasted dough, though, you can always try my 1-Hour No-Yeast Cinnamon Rolls recipe:
SUBSCRIBE to my Channel:
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
FOLLOW ME HERE, BOLD BAKERS!
* Website (All written recipes can be found here):
* Facebook:
* Instagram: &
* Pinterest:
* Twitter:
* Shop Bigger Bolder Baking Bakeware:
Recipe:
#monkeybread #cinnamonrolls #biggerbolderbaking
Cheesy Garlic Monkey Bread - Cooked by Julie - Episode 32
Cheesy Garlic Monkey Bread Recipe:
Claire Saffitz Makes The Best Monkey Bread | Dessert Person
Claire Saffitz Makes The Best Monkey Bread | Dessert Person
In today's episode Claire Saffitz teaches you how to make Monkey Bread. Perfect for any holiday party.
#monkeybread #dessert #clairesaffitz
MONKEY BREAD
3¾ cups (450 grams) all-purpose flour, plus more for dusting
½ cup (100 grams) granulated sugar
1 tablespoon (9 grams) instant yeast
2 teaspoons (12 grams) fine sea salt
1 cup (240 grams) whole milk
1 large egg (50 grams)
1 large egg yolk (17 grams)
10 tablespoons (141 grams) Unsalted Butter, cubed and softened
2 cups pecans
1 cup demerara sugar
Pinch salt
½ vanilla bean
1 tablespoon ground cinnamon
2 sticks butter → use to grease bundt pan
What's for Dessert by Claire Saffitz is out now:
Dessert Person Online:
Claire on Instagram:
Claire Merchandise:
Penguin Random House Books:
For even more original recipes and content join Claire Saffitz on Patreon.
Benefits include Q&As, Videos, Recipes, Community Board & BTS content.
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Assistant Editor: Asher Rogers
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar